Description
A vibrant and flavorful Zesty Italian Pasta Salad combining tender rotini, fresh vegetables, savory meats, and a homemade Italian dressing, perfect for picnics, parties, or easy weeknight dinners.
Ingredients
Units
Scale
Homemade Italian Dressing
- 1 recipe homemade Italian Dressing
Pasta and Vegetables
- 1 lb. rotini pasta
- 1 pint cherry tomatoes, halved
- 1 cup black olives, drained and halved
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup finely diced red onion
- 2 tablespoons chopped pepperoncini
Meats and Cheese
- 3.5–4 oz. pepperoni, quartered (about 3/4 cup)
- 4 oz. sliced salami, quartered (about 3/4 cup)
- 8 oz. fresh mozzarella pearls
Garnishes
- Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Dressing: Prepare the Italian dressing as per the recipe instructions. Refrigerate it until ready to use, then give it a good shake to recombine flavors before adding to the salad.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente, about 7 minutes. Drain the pasta and transfer it to a large mixing bowl.
- Toss with Dressing: Immediately pour half of the Italian dressing over the warm pasta and toss well to coat evenly. This helps the pasta absorb the flavors.
- Add Remaining Ingredients: Add the cherry tomatoes, black olives, chopped bell peppers, red onion, pepperoncini, pepperoni, salami, and mozzarella pearls to the pasta. Toss everything gently to combine.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld, up to 24 hours for maximum flavor.
- Finish and Serve: When ready to serve, toss the salad with the remaining dressing. Garnish with freshly chopped parsley and grated Parmesan cheese, then serve chilled.
Notes
- For added flavor, let the salad sit in the refrigerator for several hours or overnight.
- You can customize the vegetables or meats to suit your preference.
- Keep the remaining dressing refrigerated separately to maintain freshness.
Nutrition
- Serving Size: 1/12th of recipe
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
